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Pampered Chef: Bookings Fall Kick-Off - What Recipes To Have

  1. kristina16marie

    kristina16marie Advanced Member Gold Member

    876
    10
    To everyone who's having or has already done a Fall Kick-Off - what recipes are you going to have for people to sample? I just can't make up my mind!
     
  2. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    I probably do too much...but for mine, I'm having:

    Steamed Wontons, w/ the Thai, and Ginger Wasabi Sauces for dipping
    Sun-dried Tomato Tart Squares

    New Orleans Style Chicken and Sausage Gumbo
    Loaded Baked Potato Chowder

    After Dinner Mint Triangles
    Mock Lemon Meringue Cake

    And I'll also have the oil dipping seasonings w/ bread chunks, and the Pineapple Rum Sauce w/ cream cheese and crackers.
     
    Aug 17, 2009
    #2
  3. ChefJoyJ

    ChefJoyJ Veteran Member

    1,038
    0
    I only have around 10 people who have RSVP'd yes...so I'm not going crazy overboard on the food. I want to, b/c I love cooking. :chef:

    So far, I've decided on:

    Sun-dried Tomato Tart Squares
    Loaded Baked Potato Chowder
    After Dinner Mint Triangles
    Mini Carrot Cake Cups

    Pineapple Rum Sauce on cream cheese w/ crackers
    Oil Dipping Seasonings w/ bread.

    I feel like I need more though...
     
    Aug 17, 2009
    #3
  4. chefann

    chefann Legend Member Gold Member

    22,238
    6
    The Pink Martinis from the shaker use and care card are really good. Ask me how I know... ;)
     
    Aug 17, 2009
    #4
  5. ChefJoyJ

    ChefJoyJ Veteran Member

    1,038
    0
    Recipe please? :blushing: I haven't ordered the martini glasses yet, although I know I'll love them when I do!
     
    Aug 17, 2009
    #5
  6. chefann

    chefann Legend Member Gold Member

    22,238
    6
    Oops- I misspoke. It's from the Shaker use and care.

    Pink Martinis
    1 cup ice cubes
    1/2 oz grenadine
    4 oz Southern Comfort
    2 oz light rum
    3 oz pineapple juice
    2 oz sweet & sour mix

    Place ice in shaker. Measure remaining ingredients into shaker, starting with grenadine.

    Secure lid and jigger on shaker. Shale 10-15 times or until desired drinking temperature is reached. Remove cap from shaker; pour into glasses.
    Makes 2 servings.
     
    Aug 17, 2009
    #6
  7. I'm going to make spritz cookies to show off the cookie press in addition to ham and cheese calzones and loaded baked potato chowder. Trying not to go too nuts with the food since I don't want to spend tons of money and then no one show up :)
     
    Aug 17, 2009
    #7
  8. muffetts

    muffetts Member Gold Member

    235
    0
    I would do easy finger food that doesn't require tonne of simple additions for you to clean up! I would try:

    Mini Carrot Cake Cups
    appetizers from the new Appetizers book (since most, if not all, can be made ahead of time)
    Bacon Cheddar Bites
    Morrocan Chicken Crostini Melts
    Sun Dried Tomato Tart Squares
    After Dinner Mint Triangles
    The blue cheese/pecan squares from the catalogue.
    You could sample the potato soup in small dixie cups for serving.
    :chef:
     
    Aug 18, 2009
    #8
  9. pc_jessica

    pc_jessica Advanced Member

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    0
    if i was doing a fall open house:
    mini carrot cake cups
    bacon cheddar bits
    potato soup in DCB
    pineapple rum sauce over cream cheese
    sweet sprinkles dips

    however i am not having an open house, with just starting i am just trying to get my shows booked! maybe for the spring/summer new season i will have to try one of these
     
    Aug 18, 2009
    #9
  10. ChefJoyJ

    ChefJoyJ Veteran Member

    1,038
    0
    I've been trying to downsize my menu a bit, b/c I only have about 10 who RSVP'd yes (and perhaps 5 or so more)...and I don't want to spend too much money on food and not have a huge attendence. I think I'm downsizing to your menu. :D Instead of the sweet sprinkles dips though, I may have the parmesan garlic oil dipping sauce. I dunno. I'm making my shopping list and most likely heading to the store today (if my 8 mo old wakes up from her morning nap early enough).
     
    Aug 18, 2009
    #10
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